INCREDIBLE BLUEBERRY TEA CAKE
I got this from my cousin years ago for a family reunion. It is my one & only signature dessert and you'll see why!! FABULOUS, not too sweet, not too dry, JUST RIGHT! I have to cut them into squares before taking them anywhere so I can "check" and make sure they are good :)
Provided by Kiwiwife
Categories Dessert
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cream together first five ingredients (will be soupy looking).
- In separate bowl mix with whisk next 3 ingredients then add to wet batter (this will be rather thick).
- Fold in blueberries carefully.
- Spread into greased 9x13-inch pan.
- Mix topping ingredients in a bowl and crumble with pastry blender or 2 knives until mealy.
- Top batter with topping and bake for 35-40 minutes.
BLUEBERRY TEA CAKE
It's finally blueberry season in Texas. On June 10th, the 17th annual festival will be held in Nacogdoches. This recipe courtesy of the Texas Co-op Power magazine.
Provided by SusieQusie
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375º.
- Cake:.
- Sift flour, baking powder & salt together; set aside.
- Cream butter & gradually beat in sugar. Add egg & milk; beat until smooth.
- Add dry ingredients slowly & stir till just moist. Gently fold in blueberries. (batter will be very stiff).
- Spread batter in greased and floured 8" square pan.
- Sprinkle with crumb topping & bake for 40-45 minutes.
- Crumb topping: Mix brown sugar, flour & cinnamon. Cut in butter till it forms coarse crumbs (smaller than a pea).
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
BLUEBERRY LOAF CAKE
Blueberry loaf cake with cream cheese topping
Provided by missrachaelf
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
- Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
- Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
- Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
- Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
- Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
- Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.
LEMON BLUEBERRY TEA CAKE
I found this recipe in an old loose-leaf cookbook owned by my great-aunt. I've enjoyed making it for teas and afternoon get-togethers.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 18 servings.
Number Of Ingredients 12
Steps:
- Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes. , Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.
Nutrition Facts : Calories 192 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 144mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING
The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 1h25m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
- Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
- Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
- To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.
Nutrition Facts : Calories 469 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.93 milligram of sodium
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